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THE EFFECT OF ADDITION OF INULIN AND JERUSALEM ARTICHOKE POWDER ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BREAD
Esen Yeşil* and Beril Köse
The study aimed to compare the nutritional and sensory properties of bread types. In this study, 5 bread types were examined, including standard (STD) and inulin added breads with 5% (I-5) and 10% (I-10) powdered inulin, 5% (J-5) and 10% (J-10) Jerusalem artichoke powder form. Volume, crust colour and texture the difference between 5 different types of bread is found to be statistically significant (p<0,05). According to multiple comparisons, for sensory parameters volume, crust colour and texture breads with J-10 and I-5 were statistically differ from other three types of bread. There were not statistically significantly different between 5 type breads in terms of the General Appreciation Preference parameter. The total score of J-5, I-10 and STD breads were not differ statistically significantly. Two-dimensional multidimensional scaling resulted with a strong correlation (RSQ=0,82). J-10 and I-5 plotted in the same quadrant, they were found to be close to each other. Considering its positive effects on health and acceptable sensory analysis results, the addition of inulin as a functional food is remarkable.[Full Text Article]